>> Osgood: AN ORDER OF BACON AND EGGS OVEREASY LOOKS EASY WHEN A PRO DOES IT BUT A PROFESSIONAL SHORT ORDER COOK HAS TO BE A MULTITASKING WIZARD. MORNING AFTER MORNING THE JOB GETS DONE WITH SPEED CYNTHIA BOWERS TELLS US WITH SPEED AND WITH STYLE. >> Reporter: IT'S WHAT BACK STAGE IS TO LIVE ENTERTAINMENT. MISSION CONTROL TO SPACE LAUNCHES. THE WAR ROOM TO BATTLEFIELDS. WELCOME TO THE WORLD OF THE SHORT ORDER CHEF. THE PLACE AND THE PEOPLE WE DON'T SEE WHEN WE GO FOR THAT GREAT SUNDAY MORNING BREAKFAST AT OUR FAVORITE WEEKEND SPOT. THIS BREAKFAST BUSINESS THROW IS LOU'S IN CHICAGO WHERE THESE CRAFTSMEN HAVE BEEN BRINGING HOME THE BACON SINCE 1923. >> I PUT MY GUYS UP AGAINST ANYBODY. THEY ROCK. >> Reporter: IF THEY DIDN'T ROCK, SAYS HELENE, WHOSE FAMILY OWNS THE RESTAURANT, CUSTOMERS WOULD NEITHER STAND FOR IT NOR STAND OUTSIDE FOR SOMETIMES LONGER THAN IT TAKES TO EAT THEIR MEALS. >> WELL, THE TURN-AROUND HERE IS ABOUT 35 TO 40 MINUTES. THAT'S A SHORT PERIOD OF TIME TO MEET, GREET, TO CHANGE, POWDER, BURP AND SEND THEM ON THEIR WAY. >> SCRAMBLED AND ONE PANCAKE. >> IT'S A DANCE IN THERE. IT'S LIKE A TANGO IN THERE. IT'S BALLET AND FAST FORWARD. >> Reporter: LIKE ANY WORLD CLASS BALLET, THEIR ROLES ARE CAREFULLY CHOREOGRAPHED. THIS MAN DOES WAFFLES AND PANCAKES. OMLETTES ARE ON THIS MAN'S PLATE. THIS GUY IS IN THE HOLE, THE LEAD DANCER WHO MAKES EGGS OTHER THAN OMLETTES. OVER EASY CAN BE HARD TO DO BUT NOT AFTER 25 YEARS ON THE JOB. >> I USED TO HELP MY MOTHER COOK. >> Reporter: ALFONZO IS THE EXPEDITER, TAKING ORDERS. >> TWO SCRAMBLES, A WAFFLE.... >> Reporter:... GIVING ORDERS. PREPARING ORDERS. THEY HANDLE DOZENS OF ORDERS AT A TIME. >> YES, WHAT DO YOU WANT, HONEY? >> MUSHROOMS SPECIAL WITH SWISS. >> SCRAMBLED WITH BACON. >> Reporter: THEY DO IT ALL FROM MEMORY. >> IT'S CRAZY BACK HERE. >> YEAH, IT'S CRAZY. >> Reporter: THESE LONG-TIME SHORT ORDER COOKS FIT THE NATURAL PROFILE. THEY'RE FOREIGN BORN, NON-WENT TO KUL NAER SCHOOL. THEY LEARNED EVERYTHING ON THE JOB. MOST SAY THEY WORK SIX DAYS A WEEK FOR ABOUT $10 AN HOUR. >> WE WERE COMMENTING ON HOW CRAZY IT MUST BE TO WORK IN THE KITCHEN WHERE IT'S JUST NON-STOP. I CAN'T IMAGINE WORKING BACK THERE. I WON'T ENVY THAT. >> Reporter: BUT THEY DO LIKE EAT ING WITH THE CHEFS COOK UP. CUSTOMERS PACK THE PLACE AS IF TODAY'S BREAKFAST WILL BE THEIR LAST MEAL. >> A GOOD BREAKFAST. >> Reporter: AND THEY WILL DO SO AS LONG AS THE SHORT ORDER COOKS KEEP FILLING ALL THOSE TALL ORDERS. DO YOU LIKE THE FOOD HERE? >> YEAH.
